116 cup protein Recipes

non-fat powdered milk, orange juice or 1 cup grape juice or 1 cup fruit juice, your favorite, yeast (optional), wheat germ (optional), fresh fruit (optional), yogurt (optional)

almonds, flax seed meal or 1/4 cup chia seeds or 1/4 cup pumpkin seeds, finely chopped in a food processor, dried prunes or 1/2 cup dates or 1/2 cup raisins, dried unsweetened coconut, peanut butter or 1/2 cup almond butter, sea salt, unrefined coconut oil, melted, maple syrup or 1 tbsp honey, vanilla extract, dark chocolate chips, melted for topping

soy flour, powdered milk, salt, baking powder, chopped dates or 1 cup raisins, chopped nuts, slightly beaten eggs or 3/4 cup egg beaters egg substitute, melted butter, grated orange , rind of, grated lemon rind, orange juice, honey

egg, white, raw, fresh, egg, whole, raw, fresh, baking soda, margarine, peanut butter, salt, splenda brown sugar, sugar, vanilla extract, water, all purpose flour, old fashioned oats, ground to flour (approx. .75 cup oat flour), designer whey , chocolate

silken tofu, frozen fruit or 3/4 cup fresh fruit, orange juice, honey or sugar, or splenda

eggs or 1/2 cup egg beaters egg substitute, milk or 1 tbsp water, natural-style peanut butter, whole wheat tortilla, salt

low fat cottage cheese, vanilla extract, sugar substitute (splenda ), fat free cream cheese, softened to room temperature, egg whites or 1 cup egg substitute, reduced fat graham cracker crust

low fat cottage cheese, eggs, low-fat sour cream, vanilla whey powder (any brand of protein powder will do), splenda granular or 1/4 cup other sugar substitute, lemon , juice and rind of, grated fresh, vanilla extract

soymilk (i use regular skim milk as it doesn tsp bother my ibs) or 1 1/2 cups rice milk (i use regular skim milk as it doesn tsp bother my ibs), banana, ripe (i slice and freeze first), peanut butter

non-fat powdered milk, steel cut oats or 1/2 cup old fashioned oats, natural unsweetened applesauce, scoop protein powder (for 18 g protein), baking powder, vanilla, cinnamon, egg whites or 1/2 cup egg substitute, splenda sugar substitute

bean flour or 1 1/4 cups chickpea flour or 1 1/4 cups soy flour, arrowroot or 1 cup cornstarch or 1 cup potato starch, tapioca starch or 1 cup flour, rice flour (white or brown )

sugar (or sub 1/4 cup splenda), nonfat milk, salt, egg, egg whites (or sub 3/4 cup fat free egg substitute), lemon zest (don tsp skip this, crucial for flavor!!!), cooked brown rice (uncle ben s instant brown rice recommended), scoop unflavored protein powder (any whey, unjury is good, too)

all-purpose flour, baking soda, salt, butter or 5 tbsp margarine, chocolate-flavor nestle nesquik powder , double chocolate flavor powder, brown sugar, low-fat vanilla yogurt or 1/3 cup plain low-fat yogurt, vanilla extract

bananas (mashed ), oats (coarsely ground ), lsa, egg white, low-fat ricotta cheese or 1 cup cottage cheese, coconut oil, stevia, baking powder

protein powder, any flavor (whey), rolled oats (fine ground ) or 1/4 cup oat flour, ground flax seeds

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

textured soy protein flakes or 1 cup textured soy protein granules (textured soy protein, available at health food markets and through mail serving sources), boiling water or 1 cup vegetable broth (broth adds more flavor), fresh oregano, chopped fine or 1 tsp dried oregano, fresh basil, chopped fine or 1 tsp dried basil, garlic, minced, onion, minced, salt, pepper, grated fresh parmesan cheese, grated fresh romano cheese, egg, flour, flour, parmesan cheese, finely grated, garlic powder, salt, pepper, oregano, egg, beaten, milk